Pumpkin Bars
(makes 48 bars)


Frosting Cake: Heat oven to 350 deg.  Grease 15 x 10 x 1 inch pan.  Combine all bar ingredients except nuts and raisins; beat at low speed until moistened.  Beat 2 min at medium.  Stir in nuts and raisins.  Pour into greased pan, bake at 350 for 25-30 min or until toothpick comes out clean. (Note a 13x9x2 pan will take 45-50 min.)

Frosting: Combine all ingredients; beat until smooth.  Frost when cooled.  Cut into bars, store in fridge.

When we made it, merrr omitted the nuts, and presoaked nearly double the raisins in amaretto to make 1 cup. Sadly, you couldn't really taste the amaretto in the final product unless you were looking for it. Well, and there tended to be a high density of raisins at the bottom of each piece so that also made it easier to taste.  merrrr used Libby's presweetened and spiced pumpkin mix but still added all the sugar and spice called for in the recipe. Extra yummmm. :)

Recipe from Pillsbury: The Complete Book Of Baking Viking 1993.

Variation: "Pumpkin-free pumpkin bars", aka Apple Apricot Cake
Replace pumpkin and vegetable oil with 5 apples, peeled, cored, diced and pureed in a blender with 1/2 cup melted butter and 1/2 cup oil. Replace raisins with 1.5 cups chopped dried apricots (I nuked them in the microwave oven with a little water to plump and soften them.) Reserve a few dried apricots and slice them into thin slivers to decorate top of cake. Replace cloves with allspice because there's no ground cloves in the house.

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